Halloween II

(Collector's Edition) (1981) Jamie Lee Curtis

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Halloween

(Two-Disc Special Edition) (2007) Malcolm McDowell

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DreamWorks Halloween

Double Pack (Scared Shrekless / Monsters vs Aliens: Mutant Pumpkins From Outer Space)

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History of Halloween

The Haunted History of Halloween (History Channel) (A&E DVD Archives) (2005)

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Return to Halloweentown

(Ultimate Secret Edition) (2006) Sara Paxton

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The Day After Halloween

(Katarina's Nightmare Theater) Sigrid Thornton

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SpongeBob SquarePants

Halloween (1999) Tom Kenny

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Halloween III

Season of the Witch (1982) Tom Atkins

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Playhouse Disney Halloween

(Just Say Boo/A Spookie Ookie Halloween) (1998) Cole Caplan

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Halloween

25 Years of Terror (2006) John Ottman

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Does anyone have any recipes for halloween appetizers?

im invited to a halloween party and dont know what to bring for a appetizer. help!

5 Responses to Does anyone have any recipes for halloween appetizers?

  • BONE CRUSHER 74 says:

    Eyeballs
    Make eyeballs on crackers. Use a small melon baller to scoop cream cheese or any soft cheese. Place the cheese balls on round crackers. Slice pimiento-stuffed green olives and top each cheese ball with an olive slice.

    Prepare melon balls from cantaloupe, honeydew and watermelon. Press a raisin into the center of each ball.

    Make mozzarella eyeballs. Buy balls of fresh mozzarella for the whites of the eyes. Slice off one end of a green olive to make an iris for each mozzarella ball. Use a plastic straw to punch a hole in the center of each green olive slice, and then to punch out pupils from black olives. Push the pupils into the irises and place one on each white mozzarella ball. Serve two on a tomato slice or insert a toothpick through the center of each pupil.

    Make baked monster eyeballs Preheat your oven to 400 degrees F. Mix 4 tbsp. of softened butter, 1 cup each of sharp and mild cheddar, 1 cup of flour and a teaspoon of paprika together to form a dough. Insert a small piece of pepperoni into the center of each of 50 green olives, making pupils and irises. Wrap 1 1/2 tsp. of dough around each olive, allowing the pupils and irises to show. Bake the eyeballs until the dough is crispy, about 12 minutes.

    Prepare deviled eyeballs by hard-cooking a dozen eggs, then peeling them and slicing them in half lengthwise. Remove the yolks and mix them with enough mayonnaise to moisten them, and salt and pepper to taste. Add blue or green food coloring to the yolk mixture and mix well. Fill the egg whites with the colored yolk mixture, With a small liner paintbrush, use red food coloring to draw red lines on the whites, creating "bloodshot" eyes.

    Fruits, Veggies and Dips
    To make buggy apples, core four apples, any variety, and cut them into quarters. Mix together 1 cup of chunky peanut butter, 1/2 cup each of crispy rice cereal and chopped peanuts, and 1/4 cup of raisins. Fill the center of each apple slice with the mixture.

    To prepare herb-seasoned pumpkin seeds, rinse 2 lbs. of raw pumpkin seeds and dry them on paper towels. In a large bowl, mix 2 tbsp. of olive oil and 1 tsp. each of salt, dried rosemary and dried basil. Add the pumpkin seeds and stir them to coat. Spread the seeds on a baking sheet and bake them at 350 degrees F for 12 to 15 minutes, until crisp. Add more salt if needed.

    Make a dip for vegetables. Melt 1/4 cup butter in a frying pan and add one large chopped onion, 1 small chopped red bell pepper and 1 tbsp. of finely chopped garlic. Saute until the onion is tender. Mix in 2 tbsp. of flour and cook for one minute. Add 1/2 cup of chicken broth and 1/2 cup of heavy whipping cream, and cook until the mixture thickens, about two to three minutes. Add 1/2 cup feta cheese or 1 cup fresh Parmesan, 1/4 cup plain yogurt, 10 oz. of fresh spinach, cut into strips, and 1/8 tsp. hot sauce. Cook until the spinach is wilted. Add salt and pepper to taste and serve warm.

    Create celery broomsticks by cutting celery stalks into 4-inch pieces. Trim one end of each piece to resemble a narrow handle, then slice the other end into thin "broom straws." Place the broomsticks into ice water until the sliced ends curl. Serve with dip.

    Monster Meats
    Make monster claws by slicing a pound of skinless, boneless chicken breasts lengthwise into 3/4-inch strips. Make each strip narrower at one end. In a small bowl, lightly beat three eggs. In another bowl, combine 1 1/2 cups bread crumbs, 2 tbsp. onion powder and 1 tbsp. of cajun seasoning. Dip each chicken strip into the beaten egg, then roll it in the bread crumb mixture to coat. Place them on lightly greased baking sheets and bake at 350 degrees for 10 minutes. Test doneness by cutting one strip in half. If the center is still pink, continue baking until the centers are done. Cool the strips slightly, then make a small slit in the narrow end of each one and insert a small triangular-shaped piece of red bell pepper for a nail. Serve the claws with barbecue sauce.

    Barbecue some "bat" wings. Boil 4 lbs. of chicken wings for 20 minutes. Make the barbecue sauce by mixing together 2 cups of ketchup, 1 1/2 cups of molasses, 1/3 cup cider vinegar, 3 tbsp. of Worcestershire sauce, 2 tbsp. of sugar and hot sauce, to taste. Add black paste food coloring. Preheat the oven to 350 degrees and bake sauce in a roasting pan for 10 minutes. Drain the wings and pat them dry with paper towels. Place them in the black sauce and toss them to coat. Prick the wings with a fork to allow the sauce to penetrate them. Bake them for 20 minutes, then remove them from the oven and increase the temperature to 450 degrees. Toss the wings again to recoat them, return them to the oven and bake for 15 minutes, until the sauce is thick. Serve hot or warm.

  • dcwd13 says:

    The Great White Pumpkin Cheese Ball=Ingredients

    2 (10-oz.) blocks extra-sharp white Cheddar cheese, shredded*
    1 8-oz.) package cream cheese, softened $
    2 (4-oz.) goat cheese logs, softened
    1/2 teaspoon pepper $
    Braided pretzel, muscadine vine and leaf
    Crackers and assorted vegetables $
    Preparation

    1. Stir together first 4 ingredients. Shape mixture into a ball to resemble a pumpkin. Smooth pumpkin’s entire surface with metal spatula or table knife. Make vertical grooves in ball, if desired, using fingertips. Press pretzel into top of cheese ball to resemble a pumpkin stem; place muscadine vine and leaf beside pretzel. Serve with crackers and assorted vegetables.
    *Extra-sharp Cheddar cheese may be substituted.
    Note: We tested with Cracker Barrel Extra-Sharp Cheddar Cheese. To make ahead, wrap cheese ball in plastic wrap, without stem, vine, or leaf, and store in refrigerator up to two days. Attach stem, vine, and leaf before serving.

    http://www.southernliving.com/food/holidays-occasions/halloween-party-appetizers-drinks-recipes-00400000055258/

  • Diana says:

    if you are on a budget, like i always am, take some apples and slice them
    then take a can of sweetened condensed milk and boil it (can closed, just place it in a pot with water) do it for 40-60 mins or so
    this will turn it into caramel
    then seve on a nice dish, and place the slices of apple around it
    you can dip the apples in the caramel, its delicious
    you can add red food colouring to the caramel if u want to make it look like its bloody caramel apple dip

  • ladydi says:

    This is easy….."Deviled" Eggs>>
    When you fill the egg halves, don’t pile it high like usual, just level them flatter and smooth (swipe with a knife blade)…then decorate making pitch forks and devil’s faces. Use cut pieces of roasted red peppers for the fork….and then use pieces of black olives and some roasted red peppers for the devil’s face. Here’s how:
    http://www.mrfood.com/Eggs/Devilishly-Good-Eggs/ml/1

    If you want to get some fresh veggies….make a Skeleton & Brain dip appetizer:
    http://www.kraftrecipes.com/recipes/skeleton-brain-dip-65180.aspx
    Just place the extra veggies alongside for guests.

    Here’s more ideas: (find them all at this site:)
    http://www.cooksrecipes.com/holiday-recipes/halloween_appetizer_recipes.html
    * Bat Wings with Swamp Dip
    * Breadstick Bones
    * Bumps On A Log
    * Caramel & Marshmallow Dip
    * Cheesy Goblin Head
    * Critter Munch
    * Dipped Chips & Pretzels
    * Easy Spooky Snacks
    * Graveyard Crunch
    * Green Slime Dip
    * Haunted Forest Platter
    * Jack-O’-Lantern Cheese Ball
    * Mac & Cheese Spooky Eyeballs
    * Monster Mash Party Mix
    * Pepitas (Roasted Pumpkin Seeds)
    * Pepper Dip Man
    * Raisinette Spiders
    * Roasted Rosemary Pumpkin Seeds
    * Savory Holiday Snack Toss
    * Spiderweb Munch
    * Spook-tacular Chocolate-Dipped Pretzels

  • Blue Heart says:

    Monster Eyes
    Ingredients
    3 cups all-purpose baking mix
    1 pound ground hot pork sausage
    1 8-ounce block Muenster cheese, shredded
    1 7-ounce jar pimiento cheese-stuffed Spanish olives
    Preparation
    1. Combine 3 cups all-purpose baking mix; 1 lb. ground hot pork sausage; and 1 (8-oz.) block Muenster cheese, shredded, in a large bowl until blended. Shape sausage mixture into 1 1/4-inch balls, and place on lightly greased baking sheets. Press 1 pimiento-stuffed Spanish olive (you’ll need 1 7-oz. jar) deeply into center of each ball. Bake at 400° for 15 to 18 minutes or until lightly browned.
    Note: For testing purposes only, we used Bisquick for all-purpose baking mix and Jimmy Dean Hot Ground Pork Sausage.

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